Che carne usare per la milanese?
Che carne usare per la milanese?
A differenza della viennese, realizzata con carne di maiale, la costoletta alla milanese si prepara con tenera carne di vitello che ha un gusto più delicato.
Come è fatta la cotoletta?
La cotoletta è preparata passando carne di pollo in farina, uova e pangrattato, e poi friggendola in padella con olio o burro.
What is cotoletta alla milanese?
- COTOLETTA ALLA MILANESE RECIPE & HISTORY-all you need to know! The Cotoletta alla Milanese is probably the most popular dish of the Lombard cuisine. A tasty, thick veal chop bone-in breaded and pan-fried! Unfortunately, the popularity of this has been pushed several cheap variations, very far from the original delicious Milanese cutlet.
What is risotto alla milanese?
- Risotto alla Milanese Rice cultivation has been carried out since time immemorial. Nowadays rice is the most widely consumed cereal in the world, but the risotto-type cooking is exclusively Italian: its main feature is the retention of starch that during the cooking process binds the grains together in a creamy compound.
What is Veal Milanese and how is it made?
- The butter is an ingredient that is traditionally widely used in the regions of northern Italy. Frying in butter gives the veal Milanese an unmistakable flavor. The traditional recipe calls for a thick bone in veal Milanese, but the modern variations tend to be made with a thin, boneless veal cutlet.
What is the real Milanese cutlet?
- The real milanese cutlet is cooked in clarified butter, which is obtained by extracting water and proteins from the butter to leave only the fat part. You can make home-made clarified butter or buy it in the most prestigious Italian cooking shops.
